General Tso’s Tofu

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I had enough energy before falling asleep one night just long enough to crack open the latest Vegetarian Times magazine that arrived that day, show a picture of this dish to my husband and say “I think I have everything I need to make this.” I say stuff like that all the time. This time, I actually made it happen.

His review? “Officially put this on the list of the ‘hits’ ” — his favorite things that I’ve made over the years. It’s on my list of hits too. Nobody loves fried tofu more than me, but this recipe was a nice reminder that there are other ways to get tofu crispy and delicious without all of that frying. We both devoured this — I came awfully close to licking my plate. (Note: the original recipe says it serves 4. The two of us polished off the whole thing!)

I only did two things differently than the original VT recipe. I like things saucy, so I did 1 1/2 times the recipe for the sauce. I’ll post the original recipe here and you can decide. I also steamed purple cabbage with the broccoli simply because I had some I needed to use up. Looking forward to making General Tso’s Tofu again this week!

Crispy Tofu
• 1 16 oz. package of firm tofu, drained
• 2 tsp. low sodium soy sauce•
• 2 tsp. rice vinegar
• 1 tsp. mirin (rice wine)
• 1 tsp. vegetable oil
• 1/2 tsp. minced garlic
• 1/2 tsp. grated fresh ginger
• 1 Tbsp. cornstarch

Sauce
• 1/2 c. low sodium vegetable broth
• 2 Tbsp. sugar
• 1 2/ Tbsp low sodium soy sauce•
• 4 tsp. mirin
• 2 tsp. rice vinegar
• 2 tsp. sesame oil
• 2 tsp. cornstarch
• 1/2 tsp. tomato paste
• 1/2 tsp. samal oelek chili paste, optional (I didn’t have this, so I put a few chili flakes in there)
• 2 tsp. vegetable oil
• 4 green onions, green parts chopped (about 1/3 of a cup — I used white parts too)
• 1 clove garlic, minced (about 1 tsp.)
• 1/2 tsp. grated fresh ginger

Accompaniments
• 2 c. steamed broccoli and/or other vegetables
• 2 c. brown rice

First, make the Crispy Tofu.
This is how I regularly make tofu, minus the marinade. I just drain, cut, sprinkle with cornstarch and bake. But here are the details:

1. I put entire block into my tofu press for 15 minutes or so. If you don’t have one, cut tofu block into two broad slabs. Wrap slabs in paper towels and place between two cutting boards. Weight top board with soup cans and press 30 minutes. Unwrap tofu and cut into 1-inch cubes.

2. Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in a resealable container. Add tofu and toss to coat. Marinate 30 minutes or overnight. The tofu should absorb all of the liquid.

3. Preheat oven to 350 degrees and coat a baking sheet with cooking spray. Sift cornstarch over tofu and turn to coat evenly. Spread in a single layer on the baking sheet. Bake 30 to 40 minutes or until firm and crispy, turning regularly to brown all sides.

Next up, the sauce:
1. Whisk together broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste and chili paste (if using) or chili flakes in a small bowl (Again, I did 1 1/2 times the listed amounts. Next time I might double because it’s sooooooo good).

2. Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic and ginger and stir-fry one minute, being careful not to burn. Add the sauce and cook one minute, or until thickened. Stir in tofu. Serve with vegetables and rice

* Use gluten-free Tamari instead and the whole dish becomes gluten-free!

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One response to “General Tso’s Tofu

  1. yum! i am so excited to try this!!

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